Cucumber gazpacho, garnished with mandolined pink radish. Adapted (slightly) from César cookbook.

8 cups English cukes, peeled, seeded & coarsely chopped
1-1/4 cup good olive oil
1 cup ice water
1 clove garlic
1/4 cup white wine vinegar
2 T. Meyer lemon juice
2 t. salt
1/4 t. pepper
optional: cayenne to taste

Blender half of it at a time, tasting & adjusting proportions. Then chill.

Other garnish possibilities: drizzle of olive oil, drizzle of pesto diluted with olive oil, fresh basil leaves, fresh mint leaves, thin ribbons of nasturtium, bits of chive flower, &c. &c. The beauty of this soup is that it’s so easy to make, so easy to dress up, & unusual enough to charm your dinner guests. Talk about chill.